From: Chef Rick Rolff. Yield: one 8 ½” x 7” flatbread. ½ cup seedless red grapes, cut in half vertically 1 tsp. honey 1 grind of fresh cracked black pepper from a pepper mill 1 sprig fresh rosemary leaves, chopped (1/8 tsp.) 1 naan flatbread 2 tsp. honey 2 oz. whole milk ricotta, dry 1½ Tbsp. hazelnuts, raw, skin-on, coarsely chopped 2 g. extra virgin olive oil ¼ tsp. honey 1/8 tsp. lemon zest, chopped Preset convection oven to ...

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